Curried Chickpeas and a Sunset (not necessarily in that order)

I haven’t posted a photo for a while, and actually haven’t put up anything at all for almost as long. My solution: Combine a random photo with a yummy recipe! I hope you enjoy.

Here goes.

Sunset over a Kentucky field:


Chhole over rice or naan:

This is an Indian dish that’s similar to channa masala. Serve it with jasmine rice, pita, or naan.

3 tablespoons vegetable oil
1 large onion (2 small onions will do), diced
2 medium-sized tomatoes, diced
2 cans chickpeas/garbanzos, drained (about 4 cups cooked beans)
Fresh cilantro

3 or 4 teaspoons ground coriander powder
1 or 2 teaspoon cinnamon powder
1 or 2 teaspoons garam masala
1 or 2 teaspoons roasted cumin seed powder
1/2  teaspoon cayenne

Rhea’s optional addition: 1/2 cup coconut milk

1 whole lemon
Salt to taste

– Warm vegetable oil at medium heat in deep saucepan
– Add onions and stirfry
– When the onions turn golden, stir in the first five spices
– Stir in tomatoes and add a bit of water (and the optional coconut milk) so that the spices don’t burn at the bottom and stir until a thick gravy forms
– Stir in the chickpea and cook for about 10 minutes or so at medium heat
– Squeeze lemon juice over top and sprinkle salt on top
– Reduce heat, cover, and let it sit for another 10 minutes
– Stir again and serve with chopped fresh cilantro sprinkled on top

Serves 3-4

About the recipe submitter: This is from my pal Gaurav who, it turns out, not only knows a heck of a lot about the relationship between language modality (visual-manual vs. auditory-vocal) and language structure, but also makes a mean curry. He brought this dish to a recent get-together and I had to get the recipe. It originally came from his mom.


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